209. PREVENTING CONTAMINATION – EQUIPMENT AND UTENSILS

209 PREVENTING CONTAMINATION – EQUIPMENT AND UTENSILS AT VENDING SITE 209.1 All equipment, utensils, and food contact surfaces such as counters, sinks, and work surfaces shall be constructed of safe materials, easily cleanable as defined in § 9901, and maintained in good repair. 209.2 Food temperature measuring devices shall be provided, readily accessible, and calibrated for use in ensuring the attainment and maintenance of food temperatures. A food temperature measuring device shall have a suitable probe (sensor or stem). SOURCE: Final Rulemaking published at 72 DCR 011556 (October 17, 2025). District of Columbia Municipal Regulations Food Operations and Community Hygiene Facilities: Microenterprise Home Kitchen Regulations 25-L DCMR § 209